Roasted broccoli is my absolute favorite, and I had no idea that I could love it even more until I created this recipe for my Roasted Broccoli, Bacon & Pecans with creamy balsamic dressing! I could literally eat the entire tray to myself!
I was originally going to create this recipe with a balsamic glaze, but then I proceeded to burn the glaze (which is apparently easy to do), so I decided to make this easier on both of us and even more delicious with a creamy balsamic dressing! I you don’t already own one, an immersion blender is a true life saver in the kitchen, and the ONLY appliance that I’ll use to make my dressings! I keep any leftover dressing in the fridge in a sealed mason jar and love using it to top any salad or veggie dish to give it an instant flavor boost! It’ll stay fresh as long as your egg is good for!
When it comes to cutting the bacon, I’ve found the easiest way to do this is to use kitchen scissors. Feel free to totally mix up the ingredients in this recipe – you can swap out the pecans for any other type of nut that you like, and you could even use halved Brussels sprouts in place of the broccoli!
Enjoy this recipe for my Roasted Broccoli, Bacon & Pecans with Creamy Balsamic Dressing!
Roasted Broccoli, Bacon & Pecans with Creamy Balsamic Dressing
Equipment
- Oven
Ingredients
For the Roasted Broccoli:
- 1 tablespoon ghee, coconut oil or grass-fed butter, melted
- 1 large bunch of broccoli, florets cut off
- 2 garlic cloves, minced
- 3 slices bacon cut into ½ inch pieces
- sea salt & pepper, to taste
- 1/2 cup pecans, chopped
For the Creamy Balsamic Dressing:
- 2/3 cup avocado oil
- 1 egg (preferably pasture-raised)
- 1 teaspoon lemon juice
- 1/2 teaspoon mustard powder
- 1/4 cup balsamic vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 400 degrees. Place all of the ingredients, besides the pecans, onto a baking sheet and toss directly onto the sheet to combine (I do this using my hands). Roast for 15 minutes. Add the pecans to the tray and toss the mixture to combine. Roast for 5-10 more minutes, or until the broccoli begins to brown and the bacon is crisp.
- While the broccoli is roasting, let's make the creamy balsamic dressing! Place the avocado oil, egg, lemon juice, and mustard powder in a tall container (I use a 2-cup pyrex measuring cup). Place an immersion blender at the bottom of the container and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. Add the remaining ingredients and blend once more.
- Drizzle the creamy balsamic dressing on top of the roasted broccoli, bacon and pecans and ENJOY!
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